Roasted Bone Marrow with Parsley Salad

February 1, 2013

The first time I had bone marrow was in a fancy French restaurant. Ordering this appetizer felt almost as adventurous as ordering escargot. The massive marrow bones, cut lengthwise, were quite the dramatic start to my meal. I felt mighty primal as I dug my spoon around the cavity, scraping out every last bit of the fatty goodness.

The same such marrow bones sat in my freezer for almost two years before I decided to try preparing them. I wish I had known then what I know now. Bone marrow is stupid easy to make. And yet, it looks impressive and is quite the conversation piece.

If you haven’t tried roasting marrow bones before, trust me when I say that you are missing out. Not only is bone marrow incredibly nutritious, its flavor and texture is second to none. You can either eat it on its own, or gussy it up slightly with a bit of parsley salad. The bright and slightly acidic salad is a nice contrast to the fatty marrow. This is a rather popular way of serving bone marrow, with most crediting Fergus Henderson for the original recipe – variations abound, and the one below is how I enjoy it.

However you serve it, don’t wait as long as I did to try bone marrow for yourself!

Ingredients:

marrow bones (approx. 3 per person)*

1 bunch flat leaf parsley, leaves only, coarsely chopped

1 shallot, thinly sliced

2 Tbsp. capers, drained

1 Tbsp. lemon juice

2 Tbsp. extra virgin olive oil

Coarse salt

Pepper

*Organic, 100% grass-fed is best.

Preparation:

1. Preheat oven to 450 degrees.

2. Line baking sheet with parchment paper.

3. Place bones (wide end down) on the parchment paper.

4. Roast marrow bones in the oven for approximately 20 minutes, depending on how big the bones are. You want the marrow to loosen slightly from the bone, but not to melt away. If your marrow bones are frozen, increase roasting time to approximately 45 minutes – 1 hour, again depending on bone size. If the marrow is pink on the inside, it’s not ready yet.

5. In a small bowl, combine parsley, shallot, and capers.

6. Add lemon juice and olive oil and toss to combine.

7. Salt and pepper to taste (salt generously).

7. Serve marrow with side of salad, and long thin spoons.

Have you tried bone marrow?

And as always, if you enjoyed this recipe, please remember to share it (pinterest, facebook, twitter, etc.). Thanks!